Butternut Squash Soup w/ Rosemary EVOO

I have yet another wonderful recipe for all of you to try! I had two butternut squash I needed to use up and decided to make some soup. I used Quail and Olive Rosemary EVOO and can I just say yum?!?

Butternut Squash Soup

2 butternut squash (depending on the size you may only need one) peeled, seeded, cut into 2 "chunks)

3 Tablespoons Quail and Olive Rosemary EVOO

2 green apples ( peeled, cored, and diced )

1 piece of whole grain bread

1 onion, chopped

1 cup of sliced mushrooms

1 carton of reduced fat chicken broth

1 cup apple cider

Quail and Olive Winter Ambrosia to taste

1/2 teaspoon nutmeg 

1/2- 1/4 teaspoon cinnamon

1/2 teaspoon pepper

sour cream

salt to taste

Using a dutch oven or stock pot, pour the Quail and Olive Rosemary EVOO until it coats the bottom of the pan, turn your heat up to medium high. Add the chopped onion and sliced mushrooms. Saute until mushrooms and onions have softened. Add nutmeg, cinnamon and pepper to pan. Add apples and pour a little Quail and Olive Winter Ambrosia over vegetables, deglaze pan. Add the butternut squash to pot, cook for about 5 minutes stirring often. Add chicken broth and apple cider. Add a piece of bread to pot as well, this will help thicken your soup and also a bit more fiber! Cook until butternut squash has softened, about 30 minutes. Use an immersion blended to blend soup once the squash is done. To serve ladle soup into bowl and top with a dollop of sour cream. A good finishing oil is the Quail and Olive Lemon EVOO. Enjoy!

Photo: "Mr & Mrs Squash" by Boaz Yiftach - Free Digital Photos